I don’t want to blow my own trumpet but I fear that’s exactly how I am going to come across here though that’s only cause this Goan Chicken Vindaloo recipe is that good.
The issue I have with most recipes online is that they are not real.Some are just fancied versions of a normal chicken curry and if I am putting in so much effort to create something different I want an authentic recipe and this is exactly that.This is The Goan Chicken Vindaloo recipe you were searching for!
To start with let me first answer the question on what is Vindaloo and how is it different from other Indian Curries.
What is Vindaloo
There are lots of fables surrounding Goan Chicken Vindaloo.This curry is has emerged from melting pot of poturgese,Goan and British influences. In fact,the name “Vindaloo” is actually a garbled version of the Portuguese dish called carne de vinha d’alhos which translates to “meat in garlic wine marinade”.In around 1800’s,this dish was Indianised by using palm vinegar instead of wine and was traditionally made with pork or beef.The further evolution of this dish happened when British ruled India- in that version the meat was marinated overnight with vinegar, ginger,garlic and spices and then cooked the next day.
When made right a vindaloo curry should be red-maroonish in color,slightly sweet,have layers of heat from- red dry chillies, green chillies and black pepper and the most important have two distinct sour notes coming from the vinegar and the tamarind.
What to serve Chicken Vindaloo with
Goan Chicken Vindaloo pairs the best with plain white rice.The plain rice really lets the palate experience the full flavours of a Vindaloo but in a pinch I also like it with crisp Parathas.
Variations of Goan Chicken Vindaloo
Originally the vindaloo is made with pork but chicken is easier to cook with and also easier to find, atleast in India.This recipe would also work with mutton.To get the right texture and avoid labouring on the stove for too long-pressure cook the mutton before adding to this gravy.
A vegetarian version of Vindaloo will be a curry made with par boiled potatoes or brinjal or even paneer.While making a vegetarian version of this dish-do keep in mind the cooking times.Almost all vegetables only need to be cooked for less than a couple minutes unlike a protein like chicken.
I have some bonus tips on how to buy Chicken for Curries here
The age of going to a gory butcher shop is long past really.I prefer getting my chicken online.And no this isn’t a paid marketing stunt on my part but I like to live in denial.The fact that I can request any cut I want, at a time I want and without lifting a finger(figuratively obviously!) has sold me on buying my nonveg produce online- Freshtohome ,Liscious and Bigbasket are my all-time favourites, in that order. I usually order for the week-divide and freeze whatever I don’t need immediately and use as and when.
To cook chicken curries , I use chicken with the bone and skin.Dont Baulk.I use chicken with skin because it adds a lot more flavour to the curry and cause my family prefers it this way.That said,If you are on a diet, watching your fat intake(a myth that’s been debunked!) then you can ask for a skinless chicken.
Use medium sized pieces for any curry.It’s debatable whether chicken should be washed or not and I will leave that upto you.
If like me you are tired of the same old same old curry recipe-try your hand at some of my most visited and liked chicken recipes-Mangalorean Chicken Ghee Roast, Easy Creamy Methi Chicken,Tamil Style Pepper Chicken & Chicken Keema
- 500 Gms chicken on the bone-Curry Cut
- 2 Large Onions- Chopped about 2 cups
- 1 Large Tomato-Chopped about 1 cup
- 1/4 Cup Tomato Puree optional
- 1 tbsp Oil
- 2 Green Chillies-Chopped
- 1 tbsp dry tamarind- washed and soaked in hot water.
- Coriander to garnish
- Salt as per taste
- 1 tsp Oil
- 8 Garlic Cloves
- 1/2 inch Ginger
- 5 Kashmiri Chillies
- 1/2 tbsp Black Pepper
- 1/2 tbsp Mustard Seeds Rai
- 1 tsp Cumin Jeera
- 1 tbsp Coriander Seeds Dhaniya
- 1/2 tsp Fenugreek Seeds Methi
- 3 Cloves lavang
- 1 inch Cinnamon Stick
- 4 tbsp Vinegar
- 1/2 tsp Turmeric
- 1 tsp Jaggery
- 1/2 tsp Salt
Heat the 1 tsp oil in a pan.Add the ginger and garlic. Saute till they start softening and browning just a little.
To that add the black pepper, mustard seeds,cumin,coriander seeds,fenugreek seeds,cloves,cinnamon stick and Kashmiri Chillies and roast on low flame.
In about 5 minutes, the coriander seeds will start to brown and the masalas will start to roast and smell.
Turn off the heat.Let the masalas cool.
Once cool, transfer to a blender along with vinegar, salt,turmeric and jaggery.Add about 3-4 tbsp water and blend to a smooth paste.
Marinade the chicken with this paste for at-least 15 minutes to 24 hours.Best to do this for 12 hours.
Heat the 1 tbsp oil in a pan.Add the green chillies and onions.
Cook till they are golden brown.
Add the Chopped tomatoes, cook till they soften.Add the tomato puree and cook the gravy for another 2-3 minutes.
Place the chicken in next.Mix and Roast for 10 minutes(if the masala is burning, add a splash of water)
Add 1 cup of water and cook on medium flame, covered for 25-30 minutes till the chicken is falling off the bone.
Some more Fabulous Chicken Curries you have to make!